Sunday, December 23, 2012

Lentil Wafers



Serves 6

Crisp as a potato chip, lentil wafers (pappadam) bring texture the table. In Kerala, they share the stage with simple dhal dishes, regal biriyani, and everything in  between. Most home cooks buy the uncooked wafers and fry them at home. Being very thin, they cook quickly. Give them your undivided attention to ensure that they don’t burn. 

Lentil Wafer - 1
Lentil Wafer - 2


12 lentil wafers (pappadam)
2 cups canola oil


Cover a large plate or colander with paper towels. 

Heat the oil in a deep skillet over medium heat. 

Add a tiny piece of an uncooked lentil wafer to the oil. When it rises to the top and bubbles around the edges, slip a whole wafer into the oil. The wafer will expand one and a half times almost immediately

Flip the wafer with tongs or a fork and cook the other side for a few seconds. Continue to flip until both sides are golden brown. 

Remove from the oil. Hold over the skillet for a few seconds to allow excess oil to drip off. 

Place on paper towels to cool. Repeat with the rest of the wafers. 

Lentil Wafer - Cover
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